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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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We had this at a relatives child's birthday party, the kids devoured it, and I couldn't wait to get the recipe from her since we've never had chicken enchilada's with spinach and mozeralla in it. What's nice is it bakes to a lasagne like texture and can be cut into square pieces for serving, you'd never know the shells were in it. Ingredients:
8 (8 inch) flour tortillas |
1 (10 ounce) can cream of mushroom soup |
1 cup sour cream |
3/4 cup milk |
4 boneless skinless chicken breasts |
1/2 cup chopped onion |
1 (10 ounce) package frozen spinach, thawed |
1 teaspoon garlic salt |
1 teaspoon nutmeg |
1 (8 ounce) bag mozzarella cheese |
Directions:
1. Dice chicken and brown with onion in skillet with about 1 tbsp oil, set aside.
2. Defrost spinach and squeeze out all moisture.
3. In large bowl, mix cooked chicken, onion and spinach set aside.
4. In another bowl combine all other ingredients except cheese to form liquid mixture.
5. Take 1/2 cup of liquid mixture and pour a little on each open shell.
6. Spread chicken mixture on top of the liquid mixture on each shell.
7. Roll up all shells and place seam side down in a greased 9X13 pan.
8. Pour remaining liquid over all.
9. Cover tightly and bake at 350 for 30 minutes.
10. Uncover and sprinkle cheese on all and bake until cheese is melted and browned, (may need to put under broiler just a couple minutes as well).
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